Special Thanks to my Mom for digging up this recipe and sending it to me. She made it one year, in the mid-late 90's for us one Christmas that Jeff, Drew and I drove up from Virginia to Michigan for Christmas. I loved this dish and have wanted to make it ever since. NOT low-cal, but high-memory! Thanks Mom!
Stuffed French Toast
(Remember Sally Jessie Raphael of talk show fame? This is her recipe!)
*Updated January 4, 2009
8 to 10 slices bread, crusts removed (Kiy note: I did NOT remove the crusts and used 12 total slices. Perfect.)
2 c. milk (Kiy Note: Fat-Free)
1 (8 oz.) pkg. cream cheese (Kiy Note: I use Neufchatel 1/3 Less Fat)
1 tsp. vanilla
12 eggs, beaten (Kiy Note: I rarely, if ever, use jumbo or even large eggs, medium work just fine and we don't notice the difference)
cinnamon and sugar (Kiy Note: Because Emi is eating this also, I did not use Splenda. Word is still out on what this does or does not do to little people. For now, we are erring on the 'do not use', at least until she is two. I just used less, about a tablespoon on each level.)
1/3 cup maple syrup (Kiy Note: I used the sugar-free table syrup)
Cube bread and place ½ in a 9 x 13 inch baking dish. Cube cream cheese and place on top of bread. Sprinkle with cinnamon and sugar. Top with remaining bread and sprinkle with more cinnamon and sugar.
Combine eggs, maple syrup, milk and vanilla. Pour on top of bread. Cover with plastic wrap and refrigerate overnight. Bake at 375 for 45 minutes. Serve with maple syrup. Serves 8.
Kiy Note: I no longer halve this as we love it the next day reheated for breakfast.
Comments (1)
Sounds easy! I have some leftover white bread, I'll have to check the other ingredients, but this might work well for this weekend.